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Wa Hao Chu · Purple Basil Beef Frog (Henggang Building Yin Xin Branch)

火锅 · ⭐ 4.6

Room 3012, 3rd Floor, Yinxin Center Phase II, Songbai Road

Dishes

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  Double Pepper Flavored Bullfrog in Flat Pan

  Bullfrog stir-fried with green and red peppers in a flat pan, delivering a spicy and aromatic flavor.
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  Cumin-flavored Bullfrog Pan-fry

  Bullfrog stir-fried with cumin and spices in a pan, delivering a rich aroma and tender texture.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Sichuan-style Pickled Chili Frog Hot Pot

  Frogs cooked with pickled chili, garlic, and ginger, delivering a spicy and numbing flavor typical of Sichuan cuisine.
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  Bullfrog with Perilla in Hot Pot

  Frog legs are diced and stir-fried with perilla leaves in a flat pan, then seasoned. Main ingredients: frog and perilla leaves; cooking method: quick stir-fry.
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  Garlic Flavor Frog Legs in Flat Pan

  Frog legs stir-fried in a flat pan with garlic, chili, and ginger for a rich, spicy flavor.
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  Sour Cabbage Hot Pot

  A hot pot dish featuring fermented cabbage as the main ingredient, combined with meats or seafood in a flavorful broth. The sour taste of the cabbage blends beautifully with the savory meat, creating a rich and tangy flavor.
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  Spicy Frog Hot Pot

  A spicy hot pot featuring tender frog legs cooked in a flavorful broth with chili and Sichuan peppercorns.
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  Spicy Frog in Flat Pan

  Frogs stir-fried in a flat pan with chili and Sichuan pepper, delivering a spicy and numbing flavor.
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  Black Pepper Oyster Sauce Frog Legs Pan-Fry

  Frog legs stir-fried in a pan with black pepper and oyster sauce, creating a savory and aromatic dish.

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